Keto Apricot Tart
Indulge in the perfect balance of sweetness and tanginess with this Keto Apricot Tart, a low-carb dessert that’s as delicious as it is wholesome. Featuring a buttery almond flour crust and a luscious apricot filling sweetened with granulated erythritol, this tart is ideal for those following a keto lifestyle or seeking gluten-free dessert options. The combination of dried apricots, lemon juice, and xanthan gum creates a velvety, fruit-forward filling that beautifully complements the golden, flaky crust. Ready in just under an hour and served chilled, this elegant tart is perfect for sharing with friends and family—or savoring all on your own! Whether you’re hosting a party or satisfying an afternoon craving, the Keto Apricot Tart is a guilt-free treat bursting with flavor and texture.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 tablespoon coconut flour
- 0.25 cup granulated erythritol
- 0.5 cup unsalted butter
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large eggs
- 1 cup dried apricots
- 0.5 cup water
- 1 tablespoon lemon juice
- 0.5 teaspoon xanthan gum
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix almond flour, coconut flour, granulated erythritol, and salt.
Melt the butter in a small saucepan over low heat or in the microwave, then stir in the vanilla extract.
Add the melted butter mixture and one egg to the dry ingredients and mix until a dough forms.
Press the dough into a 9-inch tart pan evenly across the bottom and up the sides.
Bake the crust in the preheated oven for about 10 minutes or until it's lightly golden. Remove from oven and set aside.
Meanwhile, chop the dried apricots into small pieces.
In a small saucepan, combine the chopped apricots, water, and lemon juice. Bring to a simmer over medium heat.
Simmer gently for about 10 minutes, or until the apricots have softened and most of the water is absorbed.
Stir in the xanthan gum to thicken the apricot mixture, then remove from heat.
Spread the apricot filling evenly over the pre-baked crust.
Bake the tart for an additional 20-25 minutes until the filling is set.
Allow the tart to cool completely at room temperature, then refrigerate for at least one hour before serving.
Slice into 8 pieces and enjoy your Keto Apricot Tart.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 42.6 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 502 mg | 39% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
